Hello! Lord willing and the Creek don't rise I'll fire up my new 22.5" Weber Kettle in a few and begin my adventures in smoking. I've read a lot of stuff on SMF over the past few weeks and that, combined with all the Youtube vids and other forums I've been perusing, has my head spinning. Therefore I decided that since I plan on spending every weekend the next few months (sorry Mrs. Carbine!) smoking meats I'll start out real simple, keep notes, and then adjust accordingly. Got two slabs dusted with dry rub and going to do my best to get the grill dialed in for low and slow before I throw'em on. Fingers crossed for some TBS. Stubbs briquettes, snake layout, grill probe thermometer, cherry wood and a pan of hot water as a heat sink. Thanks for reading! Pics to follow!